High Qualtiy Black Garlic & High Content Allicin Alliin - Garlic Extract

• Customization: Available
• Certification: ISO, HACCP
• Application Form: Paste, Tablet, Capsule, Pill
• Model NO.: GLE
• Application: Food, Health Care Products, Medicine
• State: Powder
• Botanical Name: Allium Sativum L.
• Color: Light Yellow
• Form: Powder
• Storage Method: Normal
• Raw Material: Plants
• Packaging Material: Drum
• Transport Package: 25kgs/Drum
• Specification: Export
• Trademark: Fraken
• Origin: China
• HS Code: 293890
• Production Capacity: 10, 000mt Per Year

Product Description

Garlic Extract
1. Specification:
A. Allicin by HPLC, Odorless: 0.2%, 1%, 1.5%, 2%, 3%, 3.5%
B. Alliin by HPLC, Odorlesst: 1%, 2%, 3%, 4.5%, 5%, 50%, 90%, 98.5%
C. Extract ratio: 4: 1, 10: 1, 20: 1, 100: 1
2. Appearance: Light- yellow Fine Power, Deodorized
Test Method: Sulfur Measurement
3. Function: Protect the liver, Anti tumor, Lower blood lipids & Lower blood sugar
4. Packing: 25kgs/drum
 

Product Name:	Garlic Extract 1% Allicin Powder	Country of Origin:	P.R. China
Botanic Name:	Allium Sativum L .	Active Ingredient:	Allicin
Item	Specification	Result	Test Method
Active Ingredeints
Assay(ppm)	Allicin yield ≥ 10000	Complies	-18 HPLC
	Total Thiosulfinates yield ≥ 11000	Complies	C-18 HPLC
	Alliin ≥ 21000	Complies	C-18 HPLC
	Garnma-glutamyloysteines ≥ 20000	Complies	C-18 HPLC
	Total Sulfur:Varies	/	AOAC
Physical Control
Appearance	Fine powder	Complies	Visual
Color	White to Light Yellow	Complies	Visual
Odor	Odorless	Complies	Organoleptic
Sieve Analysis	100% pass 80 mesh	Complies	80 Mesh Screen
Loss on Drying	7% Max	Complies	CPh
Ash	5% Max	Complies	CPh
Chemical Control
Heavy metals	NMT 5ppm	Conform s	Atomic Absorption
Arsenic (As)	NMT 1ppm	Conforms	Atomic Absorption
Total Mercury(Hg)	NMT 1ppm	Conforms	Atomic Absorption
Lead (Pb)	NMT 0.5ppm	Conforms	Atomic Absorption
GMO Status	GMO Free	Conforms	/
Pesticides Residues	NMT1ppm	Conforms	Gas Chromatography
Microbiological Control
Total Plate Count	10000cfu/g Max	Conforms	AOAC
Yeast & Mold	300cfu/g Max	Conforms	AOAC
Coliforms	10cfu/g Max	Negative
E.Coli	Negative	Negative	AOAC
Salmonella	Negative	Negative	AOAC
Staph Aureus	Negative	Negative	AOAC
Pseudomonas aeruginosa	Negative	Negative	USP
Packing and Storage
Packing	Pack in paper-drums and two plastic-bags inside.25Kg/Drum
Storage	Store in a well-closed container away from moisture and direct sunlight.
Shelf Life	2 years if sealed and stored properly.

Black garlic is fermentated under high temperature. It has the most powerful anti-oxidant ability. It can be tasted directly.

Black Garlic is used as a type of a food ingredient. It is made by fermenting whole bulbs of garlic at low temperature, a process that results in black cloves. The taste is sweet and syrupy with hints of or even. No any additives are added and 100% natural.

We can provide Aged Black Garlic as follows:
1. Whole Bulb
2. Liquid 16%, 32%, 65%
3. Powder 3%, 10: 1

Products characteristics:

1. Its antioxidation capablility is significantly increased, 10 times higher than that of raw garlic, while the essential effectiveness of garlic is not reduced. Some foreign data indicate that there is a significant antioxidant activity of aged garlic extract on sickle red blood cells by reducing the Heinz body count
2. The black garlic is obtained as a food without any additive only by self-aging. Its a simple and prescription for better health.
3. The content of polyphenol is significantly increased, which is effective for inhibiting oxidation of cholesterol, inhibiting generation of active oxygen and preventing arterial sclerosis.


1. Garlic Extract
A. Allicin by HPLC, Odorless: 0.2%, 1%, 1.5%, 2%, 3%, 3.5%
B. Alliin by HPLC, Odorlesst: 1%, 2%, 3%, 4.5%, 5%, 50%, 90%, 98.5%
C. Extract ratio: 4: 1, 10: 1, 20: 1, 100: 1

2. Odorless Concentrated Garlic Liquid

3. Odorless Garlic Oil: Alliin 1%, 2%

4. Natural Garlic Oil: 50%, 20: 1, 10: 1

5. Odorless Garlic Powder

6. Fermented Black Garlic(Aged Black Garlic): Whole bulb, Powder, Concentrated liquid

7. Alliinase